Why You’ll Love This Recipe

I love this recipe because it’s quick to prepare and uses chicken marylands — an affordable, often overlooked cut that’s juicy, flavorful, and nearly impossible to overcook. The herb and garlic butter melts under the skin, basting the chicken from the inside while creating crispy, golden skin on the outside. The pan juices that collect during roasting are pure liquid gold — perfect for spooning over mashed potatoes or crusty bread.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

Chicken:
4 chicken marylands (leg quarters, about 1.5 kg / 3 lb)
½ tsp cooking/kosher salt
⅓ cup low-sodium chicken stock (instead of wine)

Herb & Garlic Butter:
100g unsalted butter, softened
4 garlic cloves, minced or pressed
2 tsp fresh rosemary leaves, finely chopped (or 1½ tsp dried)
2 tsp thyme leaves, finely chopped (or 1½ tsp dried)
¾ tsp cooking/kosher salt
¼ tsp black pepper

Directions

I start by preheating the oven to 220°C / 425°F (200°C fan).

In a small bowl, I mix together the softened butter, garlic, rosemary, thyme, salt, and pepper until everything is evenly combined. This herb-garlic butter will infuse the chicken with amazing flavor.

Using the back of a spoon, I gently loosen the skin from the chicken flesh on both the thigh and most of the leg, being careful not to tear the skin. Then I smear about 80% of the butter mixture under the skin, spread a small amount underneath on the flesh side, and finish with the rest on top of the skin.

I place the chicken pieces in a roasting pan, skin-side up, sprinkle them with a little extra salt, and pour the chicken stock around (not on) the chicken.

I roast for 10 minutes to get the skin crisping up, then reduce the oven temperature to 200°C / 400°F (180°C fan) and roast for another 40 minutes, basting with the buttery pan juices every 10 minutes from the 20-minute mark onward.

Once done, I let the chicken rest for about 10 minutes before serving. I always spoon those flavorful pan juices over the top — they’re absolutely divine.

Servings and Timing

This recipe serves 4 and takes about 1 hour total — 10 minutes to prepare and 50 minutes to cook.

Variations

• Herbs: You can swap rosemary and thyme for parsley, oregano, or even basil for a different flavor profile.

• Spice it up: Add a pinch of chili flakes or smoked paprika to the butter for a bit of heat.

• Citrus twist: Mix in a little lemon zest with the butter for a fresh, zesty touch.

• Vegetables: Add halved baby potatoes or carrots to the roasting pan so they soak up the buttery juices while cooking.

Storage/Reheating

Leftovers keep well in the fridge for 3–4 days. I reheat them gently in the oven at 180°C (350°F) for about 10–15 minutes, or in a covered pan with a splash of water or stock to keep the chicken moist. It can also be frozen for up to 3 months — just thaw overnight in the fridge before reheating.

FAQs

Can I use chicken thighs instead of marylands?

Yes! You can use 8 bone-in, skin-on thighs — they cook beautifully and stay juicy.

Can I use boneless chicken?

Yes, but reduce the cooking time to about 30–35 minutes and keep an eye on it to prevent overcooking.

What if I don’t have fresh herbs?

Dried herbs work just fine — just use about half the amount, as they’re more concentrated.

Can I make this dairy-free?

Yes, replace butter with olive oil or a dairy-free butter alternative.

Can I add vegetables to the same pan?

Absolutely — root vegetables like potatoes, carrots, and parsnips roast perfectly alongside the chicken.

How do I get the skin extra crispy?

Pat the chicken dry before adding the butter, and start roasting at high heat (as in this recipe).

Can I prepare it ahead of time?

Yes, you can butter and season the chicken, then refrigerate it for up to 12 hours before roasting.

Can I make this in an air fryer?

Yes, air fry at 200°C (400°F) for about 25–30 minutes, checking that the skin is crisp and the chicken is cooked through.

What can I serve with it?

Mashed potatoes, potato gratin, roasted veggies, or garlic sautéed green beans all make perfect sides.

Do I need to cover the chicken while baking?

No, bake uncovered so the skin crisps up beautifully.

Conclusion

This Herb & Garlic Butter Chicken Marylands recipe is one of my favorite simple yet impressive dinners. The chicken comes out juicy, the skin perfectly golden, and the buttery herb pan sauce is irresistible. It’s the kind of meal that feels like a roast dinner but with minimal effort — rich, comforting, and absolutely satisfying every single time.